Out of Savory, one case
Savory substitute for cooking
5 options, ranked, with the exact amount
Use Thyme
Same amount as the savory
The best savory substitute for cooking is thyme (1:1 ratio) or oregano (1:1 ratio). For a more complex flavor, use a combination of marjoram and sage (1 tsp savory = ½ tsp marjoram + ½ tsp sage).
- Verdict —
- Works
- Best for —
- sautéing
One casethe full savory card
Every option, one card
Ranked| # | Substitute | Instead of savory | Verdict |
|---|---|---|---|
| 1 | Thymesautéing | Same amountWorks | Works |
| 2 | OreganoItalian dishes | Same amountWorks | Works |
| 3 | Marjoram + sagestuffing | ½ tsp marjoram + ½ tsp sage per 1 tsp savoryWorks | Works |
| 4 | Marjoramsoups | Same amountWorks | Works |
| 5 | Sagestuffing | Same amountWorks | Works |
Thyme
similar taste and texture
The closest substitute to savory with earthy, slightly minty flavor that works in most cooking applications
- Best for
- sautéing, roasting, braising, soups, stews
More delicate than savory but similar earthy profile.
Oregano
similar taste and texture
Strong herb with robust flavor that complements many dishes savory is used in
- Best for
- Italian dishes, Mediterranean cooking, pizza, pasta sauces
More pungent than savory but works well in hearty dishes.
Marjoram + sage
similar taste and texture
Combination that mimics savory's complexity and earthy flavor profile
- Best for
- stuffing, sausages, bean dishes, roasted meats
Best for dishes where savory is a primary flavor.
Marjoram
similar taste and texture
Sweet, mild herb that provides similar warmth and depth to savory
- Best for
- soups, stews, vegetable dishes, stuffing
Milder than savory but similar warmth.
Sage
similar taste and texture
Earthy herb with slightly bitter notes that works well in savory applications
- Best for
- stuffing, poultry, pork, bean dishes
More bitter than savory but similar earthiness.
How it behaves in this recipe
When cooking with savory substitutes, it's important to consider the cooking method and dish type. Savory's earthy, slightly peppery flavor works particularly well in hearty dishes, so choose substitutes that can provide similar depth and complexity.
Tips for substituting savory
8 tips- Add savory substitutes towards the end of cooking to preserve their delicate flavors
- For fresh herbs, use 3 times more than dried versions
- Savory substitutes work best in dishes with longer cooking times where flavors can meld
- When using oregano as a savory substitute, use slightly less as it's more pungent
- Thyme works particularly well in poultry and vegetable dishes that traditionally use savory
- For stuffing and dressing, a combination of marjoram and sage works excellently
- In soups and stews, bay leaves can provide similar depth without the same flavor profile
- When substituting dried herbs for fresh savory, use about 1/3 the amount
Notes on savory
- If you don't have any herbs, try using a small amount of poultry seasoning (which often contains savory) mixed with thyme
- For a completely different approach, use a small amount of fennel seeds or caraway seeds for earthy depth
- In Mediterranean dishes, a combination of basil and oregano can sometimes work as a savory substitute
Questions
5 questionsWhat's the best savory substitute for general cooking?
Thyme is the best general substitute for savory in cooking. It has a similar earthy flavor profile and works well in most dishes where savory is used.
Can I use oregano instead of savory in cooking?
Yes, oregano can work as a savory substitute, especially in Mediterranean dishes. However, it has a more pungent flavor, so use slightly less than the recipe calls for.
How do I substitute dried savory for fresh in cooking?
Use about 1/3 the amount of dried savory compared to fresh. For example, if a recipe calls for 1 tablespoon fresh savory, use 1 teaspoon dried savory.
What herbs work best together as a savory substitute?
A combination of marjoram and sage (½ tsp each for 1 tsp savory) works well, as does thyme with a pinch of marjoram for added complexity.
Can I use bay leaves instead of savory?
Bay leaves can work in soups and stews where savory provides depth, but they have a different flavor profile. They're better for adding complexity rather than directly replacing savory's taste.